Spinach Lasagna with Salmon and Parmesan

Ingredients

• 800 g salmon fillet (ready to cook, skin removed)
• Salt
• black pepper (freshly ground)
• 2 tbsp lemon juice
• 400 g fresh spinach leaves
• 1 Garlic clove
• 3 tbsp butter
• Nutmeg (freshly grated)
• 2 tbsp flour
• 400 ml milk
• 2 tbsp crème fraîche
• 6 thyme sprigs
• 12 lasagna sheets (no pre-cooking required)
• 2 tbsp butter flakes (for topping)
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash, pat dry, and cut the salmon into about 2 cm thick slices. Season with salt, pepper, and drizzle with lemon juice. Clean, wash, and drain the spinach. Peel and finely chop the garlic. In a very large pot, sauté in 1 tbsp hot butter; add the spinach and cook until it wilts and all liquid evaporates. Season with salt, pepper, and nutmeg.

2. 2.

   For the béchamel sauce, let the remaining butter foam in a saucepan. Add the flour and roast lightly to a pale yellow color. Gradually stir in the milk, bring to a boil, then add the crème fraîche and season with salt, nutmeg, and pepper. Remove four thyme leaves from the sprigs, finely chop, and fold into the béchamel.

3. 3.

   Spoon some sauce into a small baking dish, lay lasagna sheets over it, spread some salmon and sauce on top, cover again with more sheets, add spinach, and repeat until all ingredients are used. Finish with sauce, sprinkle butter flakes, and dust with parmesan. Bake in the preheated oven for about 45 minutes until golden brown, then serve garnished with the remaining thyme.